Most of the recipes in Julia Child’s Mastering the Art of French Cooking are exercises in stamina, patience, and multi-tasking. You can tell Julia spent her life in the kitchen-she had no qualms about tackling a recipe with 20+ complicated steps that require precision timing and skill-and she believed that you could do it too! And Julia’s recipes are always worth it in the end, believe me.
But let’s be honest-if you’re a modern woman, you’re likely using those 20 minute, one pan, five-ingredient recipes found on Pinterest to get dinner on the table. Who has time for more?
There is one easy recipe that I discovered in Julia’s masterpiece cookbook-and it’s my go-to recipes for dessert when I want to introduce friends to her delicious creations without scaring them off with complicated instructions.
This delicious dessert is so easy and it tastes wonderful, like a cross between a pancake, a custard and a crème brulee. Serve it warm, topped with powdered sugar or with a dollop of ice cream on the side.
• 3 cups pitted black sweet cherries-fresh or frozen, well-drained
• 1 ¼ cup milk
• 2/3 cup granulated sugar, divided
• 3 eggs
• 1 tablespoon vanilla extract
• 1/8 tsp. salt
• ½ cup flour
Preheat oven to 350 degrees.
Place the milk, 1/3 cup sugar, eggs, vanilla, salt and flour into electric blender, in that order.
Blend on high for one minute.
Pour thin layer of batter into the bottom of a 9 inch pie pan. Place the pan in the oven and let heat until a thin crust forms. I do this while preheating the oven and it usually takes 4-5 minutes.
Take pie plate out and scatter cherries over the top of the crusted batter.
Sprinkle the other 1/3 cup sugar evenly over the cherries.
Pour the rest of the batter into the pie pan.
Bake for one hour or until toothpick inserted in the middle comes out clean.